1 pound turkey meat, cut into 1 inch cubes
6 mushrooms, sliced
1 onion, sliced into strips
1 cup vegetable oil
5 potatoes, peeled and cubed
1 small carrot, grated
2 stalks celery, grated
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
3 cloves garlic, minced
1 packet dry white wine
3/4 cup raisins
4 tablespoons butter
1 teaspoon anchovy paste
salt and pepper to taste
Place turkey cubes in a large roasting pan. Place herbs and onion strips on bottom of roasting pan. Pour off the juices, if desired. Roll the turkey pieces in the flour. Place cubes in roasting pan with the mushrooms and onions, and sprinkle with potatoes, carrot, celery, oregano, basil, garlic and wine. Place roasting pan on oven rack.
Bake at 375 degrees for 1 hour.
Remove the lid from the roasting pan and allow the roasting pan to rest in the oven for 2 hours with the juices in the pan.
Rinse the roasting pan, place the roasting pan on a foil tray, and turn and repeat with remaining ingredients.
I made this as a hot fruit dressing for a pork roast at Easter. It was not enough for that huge ol' hog but it was darn good. I followed the remainder of the recipe with just as much celery as called for, because I'm a-mild man... but only 1/2 tsp. Perfect!
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